No, you did miss the point.

As I said I have used the same coffee in different machines producing a good
crema (I don't now have these machines), I have NEVER used a "crema enhancer
disk" so I assume there is a problem with the Cubika machine, just not sure
how, or whether it can be resolved.

Best Regards,


Charles

PS Might buy a different machine for Christmas! Any recomendations?



"Moka Java" > wrote in message
...
>I missed the point? Where did you mention that you used the same coffee in
>other machines? You won't get much crema from stale coffee. If the other
>machines had crema enhancer disks in the portafilter the aerated bubbles
>you see are not real crema, just aerated bubbles. Crema is created by the
>emulsification of oils and other compounds in the coffee. This is done with
>fresh coffee, freshly ground under the heat and pressure in a properly
>adjusted espresso machine. You don't get that from a crema enhancer that
>just sprays the coffee through a small hole, aerating it and creating
>bubbles.
>
> R "surely I'm still missing the point." TF
>
> Charles Turner wrote:
>> Thanks, but I think you've missed the point; the SAME coffee produces a
>> good crema in other machines, but not in the Cubika I've got.
>>
>> Regards,
>>
>>
>> Charles
>>
>>
>>
>> "Moka Java" > wrote in message
>> ...
>>> You obviously don't understand the concept of fresh coffee. The mass
>>> coffee sellers would have you believe that coffee is "fresh" for a year
>>> or more. Coffee is much like baked goods, freshly baked is the best,
>>> they flavor and aroma goes and eventually the product is rancid and no
>>> longer fresh for health department purposes. Freshly roasted coffee
>>> give off gas (CO2) and volatile oils and aromatics. It is the volatile
>>> oils that emulsify with water and other compounds in the coffee to make
>>> crema. Once the coffee has lost these volatile oils it is stale for for
>>> brewing purposes. Depending on a number of factors including the type
>>> of beans, the degree of roast and storage conditions coffee is "fresh"
>>> for 1 to 3 weeks. I'm using the term "fresh" for espresso purposes. It
>>> will make crema and a decent tasting shot.
>>>
>>> Canned coffee is usually staled before putting in the can or the can
>>> would explode from the de-gassing coffee. Once the coffee is ground the
>>> volatile oils dissipate rapidly -- 10 minutes can make a noticeable
>>> difference in your espresso shot.
>>>
>>> Your best bet is to find a local roaster and buy beans that were roasted
>>> on the day of purchase.
>>>
>>> R "do you know when your beans were roasted" TF
>>>
>>> Charles Turner wrote:
>>>> Hi,
>>>>
>>>> It's not the coffee. I freshly grind it and I've tried lots of
>>>> different types.
>>>>
>>>> If I try the pre-ground espresso it is too fine.
>>>>
>>>> I've even tried Gaggia's own ground coffee and still hardly any crema!
>>>>
>>>> Charles
>>>>